Donna Reed

Sarah Morrissey, Frenchette | New York

Much like the legend of the Negroni Sbagliato, Sarah Morrissey’s own spin on the Italian classic was born from a fortuitous mistake. While experimenting with Kalani coconut liqueur during service, she filled an order for a Negroni without rinsing the jigger, which allowed some of the coconut flavor to seep in. “Ba-zing!” recalls Morrissey. “It was delicious.” From there, she played around with the formula, ultimately calling on a quarter-ounce of coconut liqueur alongside a quarter-ounce of sweet vermouth to bolster the traditional Campari and gin base. In a nod to the original happy accident, the Donna Reed is served with a sidecar of Champagne.


Serving: 1

  • 1 ounce Campari
  • 1 ounce gin, preferably Plymouth
  • 1/4 ounce sweet vermouth, preferably Carpano Antica
  • 1/4 ounce coconut liqueur, preferably Kalani
  • Champagne, to serve as a sidecar

Garnish: grapefruit twist

  1. Combine all ingredients, except for the Champagne, in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled rocks glass over a large ice cube.
  3. Garnish with a grapefruit twist.
  4. Serve with a sidecar of Champagne.